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Healthy, restaurant-style misal and pav bhaji recipes

Wondering what to make this long weekend? Treat your family to these Mumbai street food favourites: pav bhaji and missal pav!

Spicy, tangy, nutritious, vegetarian, filling and incredibly tasty: these are the perfect words to describe Missal Pav and Pav Bhaji, two of the most popular street foods of Mumbai. Instead of heading out to enjoy these on food carts or restaurants, where you're not sure of the hygiene and the kind of ingredients and cooking method used, why not try making them at home. You could replace the pav with whole wheat or multi-grain bread. These recipes by Executive Chef, Avinash Kumar, Novotel Imagica Khopoli are so delicious, they will taste just like the ones you get in the restaurants!

Missal Pav

Ingredients

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Oil 30 ml

Cumin seeds 3 gm

Sliced onions 50 gm

Grated dry coconut 30 gm

Coriander seeds 2 gm

Cloves 1 gm

Peppercorns 1 gm

Cinnamon stick 2 gm

Dry Kashmiri red chillies 2 no

Garlic 2 gm

Chopped onions 30 gm

Chopped tomatoes 40 gm

Turmeric powder 2 gm

Sprouted Matki 20 gm

Dried white peas 20 gm

Whole green Moong 20 gm

Sprouted chawli 15 gm

Chilli powder 2 gm

Chopped coriander 2 gm

Salt to taste

Mixed Farsaan 20 gm

Pav 2 no

Lemon wedge 2 no

Procedure

Missal Masala

Heat the oil in a broad non-stick pan; add the onions, coconut, and dry roast on a medium flame for 2 to 3 minutes.

Add all the remaining ingredients and saut on a medium flame for 3 to 4 minutes. Remove from the flame and allow it to cool completely.

Once it is cools, blend in a mixer to a smooth powder without using any water. Keep aside

Missal curry

Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the onions and saut on a medium flame for 1 to 2 minutes. Add the prepared missal masala and saut on a medium flame for 1 more minute

Add the tomatoes, turmeric powder and a little water (approx. 1 tbsp), mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Add the matki, white watana, moong and chawli sprouts and mix well. Add water if required. Cook it until the watana and sprouts get tender.

Serve it hot with farsaan, pav, chopped onion and lemon.

[caption id="attachment_650578" align="alignnone" width="655"]Pav Bhaji - Street Food Recipes - Executive Chef Avinash Kumar, Novotel Imagica Khopoli Pav Bhaji[/caption]

Pav Bhaji

Ingredients

    • Coriander seeds 15 gm
    • Cumin seeds 5 gm
    • Peppercorns 3 gm
    • Cardamom 1 gm
    • Fennel seeds 2 gm
    • Whole dried chillies 2 gm
    • Cinnamon 2 gm
    • Bay leaf 1 leaf
    • Cloves 1 gm
    • Carom seeds 1 gm
    • Turmeric 1 gm
    • Oil 30 ml
    • Cumin seeds 3 gm
    • Chopped onions 50 gm
    • Carrot 30 gm
    • French beans 30 gm
    • Capsicum 30 gm
    • Cauliflower 30 gm
    • Chopped tomatoes 30 gm
    • Coriander powder 2 gm
    • Cumin powder 1 gm
    • Degghi Mirch powder 1 gm
    • Garlic 2 gm
    • Ginger 40 gm
    • Turmeric powder 2 gm
    • Fresh chopped coriander 2 gm
    • Salt to taste
    • Butter 20 gm
    • Pav 2 no
    • Lemon juice 2 no

Method

Pav Bhaji Masala

    • Heat the pan and dry roast coriander seeds, cumin seeds, peppercorns, cardamom, fennel seeds, whole dried chillies, cinnamon, bay leaves, cloves, carom seeds, turmeric.
    • Now blend it nicely into a fine powder.

Pav Bhaji

  • Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the onions and saut it nicely
  • Add the tomatoes, turmeric powder, cumin powder, coriander powder and the homemade pav bhaji masala, add all the chopped vegetables and cook them well and finish it with butter and chopped coriander.

Serve it hot with pav, chopped onion and lemon.

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